Classic Tomato Soup

Now my favorite tomato soup is Campbell's and my favorite way to eat it is with a white bread grilled american cheese sandwich. I'm high class like that.

But maybe, just maybe I should branch out and try this recipe, again from Cook's Country magazine. We shall see...

Classic Tomato Soup

2 (28 oz) cans diced tomatoes
3/4 cup low-sodium chicken broth
3 Tbs unsalted butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbs tomato paste
2 Tbs all-purpose flour
1/2 tsp baking soda
salt and pepper
1/2 cup heavy cream

1. Drain tomoatoes, reserving juice, pressing lightly to release juice. Mix juice with chicken broth.
2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minute. Add 2/3 of drained tomatoes, bay leaf and brown sugar. Cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken (1 to 2 minutes). Slowly stir in juice/broth mixture, remaining tomatoes, baking soda, and 1/2 tsp salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

Paprika Potatoes

This recipe is from Cook's Country Magazine. It looks tasty.

Paprika Potatoes

2 lbs baby red potatoes, scrubbed and halved
1/4 cup EVOO
1 onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup low-sodium chicken broth
salt and pepper

1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain.
2. Heat 1 Tbs oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 tsp paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 tsp salt and bring to a boil.
3. Reduce heat to medium-low and cook, covered until potatoes are just tender 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.
4. Whisk remaining oil and remaining paprika in small bowl. Ad paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Season with salt and pepper.